Lemon Herb Chicken Steaks with Tahini Balsamic Sauce

SERVES 6

• 6–8 chicken steaks or thighs (see note)
• 4 cubes frozen parsley
• 2 Tbsp olive oil
• 1 tsp salt
• ⅛ tsp pepper
• 1 tsp granulated garlic
• 1 Tbsp lemon juice
• 1 tsp lemon zest (optional)

Honey Glaze

• 1 Tbsp soy sauce
• 11/2 Tbsp honey

For the Sauce

• 1 Tbsp prepared tahini
• ½ Tbsp balsamic vinegar

Preheat oven to 425°F (220°C).

In a glass bowl (it’s important that you don’t do this directly on the chicken, because you’ll be reserving some for serving), combine the parsley, olive oil, salt, pepper, garlic, lemon juice, and lemon zest.

Arrange the chicken in a baking pan. Spoon half the mixture over the chicken and rub it in. Bake chicken uncovered for 45 minutes. Then, drizzle honey glaze over chicken as soon as it comes out of the oven, while it’s still warm.

Add the prepared tahini and balsamic vinegar to the second half of the mixture. Transfer it to a squeeze bottle. Right before serving, drizzle over the chicken.

Note

I’ve made my own chicken steaks at home, and it’s a lot easier than you’d think. I like to use kitchen shears, but you can do it with a sharp, pointy knife as well. Flip a chicken bottom over and remove the bone that looks like it’s on a diagonal, plus the small bones that are around it. This leaves only the bone that looks like it has ribbing under it, which makes a nice presentation and neater eating experience.